1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

82 A COMPLETE BUFFET MANUAL,OR

where for many years it has enjoyed a high reputa tion amongst the aristocracy. Proportions: 3 bottles claret wine. % pint of red Curacoa. 1 pint of sherry. 1 pint of French brandy.

2 wine-glasses of ratafia of raspberries. 3 oranges and one lemon cut in slices. Some sprigs of green balm and of borage. 2 bottles of German seltzer water. 3 bottles of soda.

Stir this toegther and sweeten with Capillaire pounded sugar until it ferments; let it stand one hour; strain it and ice it well; it is then fit for use; serve it in small glasses. This quantity for an eve ning party of twenty persons; for a smaller number reduce the proportions.

F1NI3 lemonade:for parties.

(Use punch bowl—1 gallon.)

Take the rind of 8 lemons. Juice of 12 lemons. 2 lbs. of loaf or granulated sugar. 1 gallon of boiling water.

Rub the rinds of the 8 lemons on the sugar until it has absorbed all the oil, and put it with the remain der of the sugar in a jug; add the lemon juice and pour the boiling water over the whole. When the sugar is dissolved, strain the lemonade through a piece of muslin, and when cool, it will be ready for use. To improve the lemonade add the white of 4 eggs beaten up with It.

CA'.;

-w.